Читать книгу One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food - Katie Bishop - Страница 18

Cauliflower cheese is one of my most favourite things, especially when my Mum makes it! This recipe combines all the intense, gooey cheesiness and flavours I love so much in a rich creamy soup. I like to serve this with toast spread with sun-dried tomato paste and cut into fingers ready for dipping.

 Preparation time:

 10 minutes

 Cooking time:

 30 minutes

 Serves 6

 25g (1oz) butter

 1 onion, peeled and finely diced

 1 bay leaf, broken

 1 large cauliflower, cut into florets

 1 large potato, peeled and diced

 800ml (29fl oz) vegetable stock

 500ml (18fl oz) milk

 1 tsp English mustard

 175g (6oz) mature Cheddar cheese, grated

 Sea salt and freshly ground black pepper

 25g (1oz) Parmesan cheese, grated, for sprinkling

Melt the butter in a heavy-based pan, pot or casserole dish over a medium heat. Add the onion and cook for 5 minutes until softened but not coloured.

Stir in the bay leaf, cauliflower, potato and stock. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes or until the vegetables are tender.

Remove from the heat. Throw away the bay leaf and add the milk. Using a hand-held blender, blitz the mixture in the pan until completely smooth.

Stir in the mustard and Cheddar and warm over a low heat until melted. Season to taste with salt and pepper. Ladle into warmed bowls and sprinkle over the Parmesan and plenty of freshly ground black pepper.